芽孢杆菌发酵对虾酱品质和菌群的影响  

Effect of Bacillus Fermentation on the Quality and Bacteria Diversity of Shrimp Paste

作　　者：檀茜倩 王丹 麻冰玉 李学鹏 步营 吕欣然 崔方超 王当丰 励建荣 TAN Xiqian;WANG Dan;MA Bingyu;LI Xuepeng;BU Ying;LÜ Xinran;CUI Fangchao;WANG Dangfeng;LI Jianrong(College of Food Science and Engineering/Institute of Marine Science and Technology,Bohai University,Jinzhou 121000,China)

机构地区：[1]渤海大学食品科学与工程学院/海洋研究院,辽宁锦州121000

出　　处：《食品工业科技》2024年第21期103-110,共8页Science and Technology of Food Industry

基　　金：辽宁省海洋经济发展专项(2021-84)。

摘　　要：为了研究解淀粉芽孢杆菌Y11和贝莱斯芽孢杆菌Y12作为发酵剂对在较低盐分添加情况下发酵虾酱对虾酱品质和菌群变化的影响,利用毛虾为原料,以10%(w/w)作为食盐添加量,对不同发酵阶段虾酱的感官、风味、丙二醛(MDA)含量、挥发性盐基氮(TVB-N)以及细菌菌群结构进行了分析,比较单菌、混菌发酵的虾酱品质及菌群多样性变化。结果表明两种芽孢杆菌混菌发酵的虾酱与单菌和自然发酵相比,感官、颜色和风味等评定值更高;其pH在发酵过程中没有发生显著变化,在7.5~8.0之间;MDA值随发酵时间延长由0.98 mg/kg降低为0.33 mg/kg,TVB-N值在发酵10 d时最低为33.32 mg/100 g。对发酵虾酱扩增子测序结果显示,接入发酵剂后在发酵初期对菌群的相对丰度影响较大,在发酵后期,Alkalibacterium、Atopostipes、Staphylococcus和Tetragenococcus在不同组别中的相对丰度较高。研究结果为芽孢杆菌作为发酵剂在虾酱以及相关海产品发酵领域的应用提供理论依据。The low-salt fermented shrimp pastes with 10%(w/w)salt addition were made using acetes chinensis as the substrates and Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 as fermentation starter cultures to investigate the impact of Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 on the quality and bacterial community diversity.Sensory evaluation,flavor analysis,MDA content,TVB-N value,and bacterial community were examined to compare the quality and microbial diversity changes of shrimp paste fermented using single-strain and mixed-strain fermentation methods.The results revealed that shrimp paste subjected to mixed-strain fermentation using two Bacillus strains exhibited higher sensory evaluation scores,color,and flavor assessment than the single-strain and natural fermentation shrimp paste.For the shrimp paste fermented with mixed Bacillus strains,the pH was between 7.5 and 8.0,and remained relatively stable throughout the fermentation process.The MDA content decreased from 0.98 mg/kg to 0.33 mg/kg with an increased fermentation time,and the lowest TVB-N value(33.32 mg/100 g)was observed after 10 days of fermentation.Amplicon sequencing of the fermented shrimp paste indicated the addition of starter cultures had a significant impact on the relative abundance of bacterial communities in the early stage of fermentation.At the end of fermentation,the relative abundance of Alkalibacterium,Atopistipes,Staphylococcus,and Tetragonococcus was relatively high in different groups.These findings provide a theoretical foundation for utilizing Bacillus strains as fermentation agents in producing shrimp paste and other related seafood products.

关 键 词：芽孢杆菌 虾酱 混菌发酵 微生物多样性 发酵剂 

分 类 号：TS264[轻工技术与工程—发酵工程]